Salmon Fillets Stuffed with Cod
Salmon Fillets Stuffed with Cod would be perfect served on Good Friday if you like to eat fish on this day, or fabulous served for any occasion.
This recipe will serve 8 people
2 skin-on salmon fillets (fillets taken from a whole salmon)
Approx. 300g skinless cod loin
Sprig of dill
Salt and pepper for seasoning
- Pre-heat the oven to/200oC /Gas mark 5
- Line a baking tray with greaseproof paper
- Cut six pieces of string (measure from hand to elbow) and lay along the width of the baking tray
- Place one fillet in the middle of the string, skin side down
- Season well with cracked black pepper and sea salt, then place five wedges of lemon across the salmon fillet
- Place a layer of cod in the middle of the salmon (about three fillets), and squeeze the juice of one lemon over the cod
- Lay the second fillet on the work surface, skin side down, season with sea salt and cracked black pepper
- Place the second fillet on top of the first fillet so the skin is upwards. To secure the fish take both ends of string wrap around the salmon and tie in little bows, finally season with sea salt and cracked black pepper and drizzle over a little olive oil
- Place the salmon filled with cod in the pre-heated oven for 45 minutes, until the skin has gone crispy
Delicious served with minted new potatoes and fresh fine green beans.
This recipe is shared by Asda
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